Description
Tempus Charcuterie have a very simple philosophy: in order to make great charcuterie, you have to start with great pigs.
Tom Whitaker and Dhruv Baker spent a number of years curing a range of British heritage breeds to make their charcuterie and from that, selected the Large Black as their pig of choice. The pork from the Large Black has a wonderful depth of flavour and the optimal ratio of lean to fat to create exceptional charcuterie.
The spice mix for this salami is based on an Indian recipe for pickling going back hundreds of years. This is combined with traditional methods for fermenting, and ageing which come together to create a genuinely unique, contemporary product. A delicate blend including fennel seed, Talicherry black pepper, and fenugreek give this salami a complex yet subtle flavour.
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